My business partner, therapeutic chef Karen Diggs, developed this recipe and shared it with me today. Suitable for those who avoid gluten and dairy, it’s a very tasty and healthful alternative to cream sauce when you want something alfredo-like.
It’s made with cashews, which make a nice creamy base for vegan “creams” or “cheeses.” This recipe would be great over meat or brown rice pasta. Or for a grain-free alternative, roast a spaghetti squash and fork out the strands, then top with this sauce for a faux spaghetti alfredo.
Creamy No-Cream Dill & Garlic Sauce
1 cup raw cashew, soaked overnight (do not skip this step), drained
1 cup water or chicken or veggie stock
1/3 cup fresh dill, chopped
1 Tbsp. extra virgin olive oil
Sea salt
Fresh ground pepper, to taste
Blend well in a blender until very smooth. Add in more liquid to adjust to the consistency that you like. Experiment with other herbs if dill doesn’t appeal to you.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
Great sauce! I also use this as a dip ad it was great! Thanks for sharing this wonderful recipe.